An easy 10 minute dressing or dip recipe. Multi purpose use for salads, meal toppings, vegetable dip, chip dip, and as a pizza dip.
This is completely plant-based and children love it to dip their cucumbers in! Make it thicker by adding in a little more mayonnaise, or leave in the fridge for a few hours thicken.
Using the plant-based milk and lemon juice together, makes the flavour of buttermilk.
If you would like it a little more spicier, simply add 1/4 tsp of ground black pepper.
The purpose of the Worcestershire sauce, is for the anchovies as in original Ranch Dressings have. Vegan choices without anchovies is great as well. I found The Wizard vegan Worcestershire sauce.
MULTI-PURPOSE DRESSING / DIP:
- Salad dressing
- Vegetable dip
- Chip dip
- Topping for many dishes
- Pizza dip
INGREDIENTS:
- Mayonnaise plant-based
- Fresh Lemon juice
- Worcestershire sauce gluten free. Vegan Worcestershire sauce is also available.
- Garlic and Onion powder
- Dill dried or fresh
DIET:
If you are on my weight management program, 1/4 cup is the right amount for salad dressing or vegetable dip.
Keto diet friendly if also used with vegetables.
Friendly for diets that are: Vegan, Vegetarian, Low sodium, Children, Diabetics, Celiac, and Ketogenic.
Creamy Dill Dressing or Dip – Vegan GF
An easy and deliciously creamy dill for many uses.
Salad dressing, dip for vegetables, chip dip, sauce topping for many dishes, and a pizza dip.
Diet:
This dressing / dip is completely plant based. If you are on my weight management program, 1/4 cup is the right amount for use as a dip for vegetables or as a dressing on a salad.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, Keto friendly, and weight management friendly see Diet notes.
- Small Mixing bowl
- 1/2 cup, 1/4 tsp, 1/2 tsp, tsp
- Spoon and whisk
- 1/2 cup Mayonnaise plant-based (I used Vegenaise.)
- 1 tsp Lemon juice
- 1/4 cup Plant-based milk unsweetened (I used Oat milk)
- 1/2 tsp Worcestershire sauce gluten free. (I used The Wizard brand which is vegan)
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Dill dried or fresh
- Pinch Black pepper. Add more for a bit of spiciness.
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In a small bowl add the milk and lemon juice. Whisk together
Let sit for 10 minutes. This makes that buttermilk flavour.
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Mix in all the rest of the ingredients and whisk well to combine.
If you would like it thicker, Leave it in the fridge for 1-2 hours. Or you could add a little bit more mayonnaise.
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Store covered in fridge. Use within 3 days.
Store your dressing in the fridge. I use small mason jars.